Pie with nectarines and raspberries

I still want to believe myself in summer. It doesn’t matter if the sky is gray, the color will be on my table!
So I take advantage of sun-kissed fruits as long as there are, and especially nectarines that I love. Combined with raspberries and lemon, they make this pie completely irresistible.

Pies are one of my favorite desserts. They are so easy to make! As a result, I make them very regularly, varying the filling. In the spring, I can’t resist rhubarb and strawberries. In summer, it’s peaches, nectarines and the blueberries which crack me up. In autumn, I feast with apples and plums. And in winter, I don’t hesitate to use frozen fruit, like the cherries. Everyone enjoys this dessert.

The dough recipe I use is really excellent. It is that of Linda Lomelino. Since I tasted it, I haven’t changed it. It works very easily, and what I love above all is that even the next day, even when in contact with fruit, it remains delicious.

Pie with nectarines and raspberries:


375g flour
1 tbsp icing sugar
1/4 tsp salt
150 g cold butter in pieces
1 tbsp lemon juice
1 egg
75g cold water

By hand, first mix the flour, sugar and salt, then add the butter with your fingertips.
Then add the lemon juice, the egg and gradually the water, until you have a ball.

If you are using a robot like the Thermomix put all the ingredients in the bowl and knead for about 30 seconds, until you see a ball start to form. Optionally, add a splash of water.

Film and leave in the fridge for about 1 hour.


6 nectarines
200g raspberries
1 lemon
40g brown sugar
1 heaped tsp cornstarch
1 egg

Preheat the oven to 200°C.

Peel and cut the nectarines into pieces.
Add the raspberries, juice and finely grated lemon zest.
Add sugar and cornstarch. to mix together.

Roll out 2/3 of the dough on a lightly floured work surface and line a mold.
Pour the filling over it.
Cover with the rest of the dough either in strips or in discs. Remove the excess and pinch the edges.
Brush the dough with an egg yolk then with a little sugar.

Bake for about 40 minutes.
Enjoy warm or at room temperature.

To finish: I used a magpie cutter for my top disc. I had bought this utensil some time ago, and I had not yet had the opportunity to test it. I pretended the apples were nectarines. It looks alike, right? Anyway, we don’t really see the reason.

In the mold, I used my cast iron skillet, which I really like and don’t use enough.

Those with a sweet tooth can accompany this warm tart with a scoop of vanilla ice cream.

I like that my pies are not very sweet. Sweet tooths can add a little more.

Leave a Comment